Use cold, day-old cooked rice
Break up any clumps before cooking
Use a wok or large skillet
Heat the pan until very hot
Use a small amount of oil with a high smoke point
Cook proteins first, then remove them
Scramble eggs separately or push rice aside and cook them in the pan
Add aromatics like garlic, ginger, or onion briefly
Add vegetables that cook quickly and keep them crisp
Add rice and stir-fry constantly
Season with soy sauce, salt, pepper, and a little sesame oil
Add sauces sparingly to avoid soggy rice
Return proteins to the pan
Toss everything together evenly
Finish with scallions or herbs
Serve immediately